Chimichurri is famous for going on steaks in Argentina, but equally as delicious is sopping it up with bread. This fresh, vibrant dip is also great for using up fresh herbs in your vegetable drawer, try mixing up different herb combinations for fun new flavors. And while delicious with meat, feel free to cut out the middleman and just dunk your bread straight in.
This recipe is Vegan, Vegetarian, Gluten Free, Paleo, Keto, and Whole 30 friendly.
Makes about 1 cup
½ cup extra virgin olive oil
½ cup packed fresh flat leaf parsley, finely chopped
¼ cup packed fresh cilantro, finely chopped
2 Tbsp. finely chopped shallot
2 Tbsp. sherry vinegar
2 tsp. packed fresh oregano, finely chopped
1 small red chile, such as Thai Bird or Calabrian, finely chopped
1 clove garlic, minced
Kosher salt and freshly ground black pepper
In a jar, combine all the ingredients, a large pinch of salt, and a few grinds of black pepper, cover with the lid and shake. Let sit at least 30 minutes before using to meld the flavors. Season to taste with more salt and pepper.
This dip will hold in an airtight container in the refrigerator for up to 1 week.